A table of banquets, appreciate the river ** drink culture, 52 flavors, and create a unique food symbol.
In the Linhe District of Bayannur City, there is such a unique courtyard: stepping into the big red gate, the strange stone shadow wall comes into view, and the festive red lanterns are hung high, bringing joy and auspiciousness to the visitors;The four corners of the pavilion in the courtyard fly eaves, carved beams and painted buildings, antique, more "persimmon Ruyi" is embellished with branches, watch in snowy days, add more interest;Looking up, there are carved window lattices, which can really be described as "one step at a time, all are art". Entering the room, all kinds of elegant seats are simple and tidy, and the walls are decorated with famous calligraphy and paintingsHere it isDongjiang Yuan Restaurant, 400 square meters of independent courtyard in the city quiet, immersive, like a paradise leisurely quiet.
Well, this one hangs"Hetao full seat".What kind of delicious food can be made in the restaurant with the plaque?Let's have a *** thing!
Ingenuity hides ingenuity
Look at the birth of 52 flavors of the Hetao
There are many delicacies in the Hetao area, which are the most essential dishes that can best represent the characteristics of the Hetao?
The people of Hetao have always had the habit of taking four as a group of cooks, and they are famousHetao hard four platesis the representative, therefore, Guo Shoujiang, president of the Hetao Food Culture Research Association and author of the book "Fifty-two Flavors of the Hetao Full Banquet of the Hetao", first summarized ten groups according to the cooking methods such as steaming, stewing, stewing, stir-frying, roasting, braising and air-drying, including "Hetao Four Cold Meat", "Hetao Four Steamed (Hard Four Plates)", "Hetao Four Snacks", "Hetao Four Bowls of Noodles", "Hetao Four Stews", "Hetao Four Braised Vegetables", "Hetao Four Small Stir-fries", "Hetao Four Roasts" and "Hetao Four Air Drying". Since the Mongolian food culture is one of the main sources of Hetao food culture, he summarized the exquisite dishes made of four animal ingredients in line with the Mongolian dietary habits: Urad whole sheep's back, auspicious ox head square, Ruyi yellow stewed donkey steak, and red gobi camel paw"Four delicacies of the Hetao".
As the saying goes, there is no feast without soup, and four delicious soups are added: crucian carp soup, haggis soup, mutton tofu powder soup, and desert cistanche old chicken soup"Hetao Four Fresh Soup".……After hard thinking and consultation, 13 groups of 52 flavor dishes were finally selected, including traditional farmhouse dishes, Mongolian dishes, and innovative dishes that reflect cultural integrationThere is not only the summary and inheritance of the inherent dishes of the river drink culture, but also the development and innovation of the river drink culture that they have been concentrating on for many years. The 52 dishes correspond to the four seasons of the year, 13 weeks per quarter, and a total of 52 weeks.
Good taste is selected from good ingredients, and the 52 flavor raw materials of Hetao are selected from the unique green and pollution-free agricultural and livestock products in the Hetao area, focusing on the reasonable matching and organic adjustment of nutritional value, which fully embodies the dietary concept of green catering, humanistic catering and healthy cateringThe production process is refined according to the traditional farmhouse taste, which can best reflect the local flavor and simplicity of the foodThe cooking method is exquisite, and it is good at stewing, stewing, steaming, stir-frying and other techniques, focusing on seasoning, and the taste is delicious, suitable for both north and south, and suitable for all ages. The well-designed and produced Hetao full seat 52 flavors deeply imprint the "nostalgia to remember" and "the love of the Hetao on the tip of the tongue" in people's hearts.
It can be said thatThe 52 flavors of Hetao Quanxi carefully present the summary, research and inheritance of Hetao food culture, which is a vivid embodiment of the spirit of Hetao food culture and the culmination of Hetao's best drink culture.
There is seafood "Fushou Quan" in the south
There is a grassland "Buddha jumping over the wall" in the north
Prairie Buddha jumping over the wallThe materials used are high-quality, and the process is complicated, which is usedThere are more than eight kinds of precious ingredients, such as beef tendon, beef head meat, oxtail, camel paw, mushrooms, morels, etc, each ingredient can be made into a high-quality dish, not to mention the "chowder".In fact, the value of the grassland Buddha jumping over the wall lies more in the cooking process than the value of the raw materials. "Buddha jumping over the wall" is requiredThe old hen boils the soup baseand use it againDried scallops, dried sea rice, Jinhua hamAfter adding flavor and freshness, all the ingredients are gathered in one placeInSimmer for about six hours, that's it, and then load it when it's servedKeep warm cups, which further guarantees the taste.
Scoop up a spoonful of the Prairie Buddha jumping over the wall, itsThe soup is sticky and mellow, and the golden light is shining, Didi is the essence of boiling out of time, very noble, this delicious taste is really mouth-watering, the thick soup base can feel the gum when gently stirred, and drinking a bowl feels the collagen for a whole year!
Beef head meat, beef tendon, camel pawThe meat quality is alsoSoft and glutinous, the entrance is mellow and luscious, making people feel fragrantThe magic of this dish lies in the fact that there are so many dazzling and rich ingredients that can be simmered together in one jar that they can not only have the same meat aroma and deliciousness, but also maintain their respective taste and flavor, and the ingredients are blended with each other and the flavors complement each other, which is indeed amazing!Such a precious delicacy can be done"The Buddha abandoned Zen and jumped over the wall".
Farmhouse flavor, grassland treasures, and eight major cuisines ......
It's not just restaurants
It is also a "food museum".
Red Gobi camelpaw.
The whole body of the camel is full of treasures, especially the camel's paw is the most precious. Camelpaw, that is, four large soft hooves, it is the most active tissue in the camel's body, so itThe meat is unusually delicate and elastic, like a tendon and softer, used for imperial meals in ancient courts"North Hachizhen".The camel's paw is one of the treasures. In Bayannur, the camel's paw is a gift from the Urad grassland, which is very rare, and because the production process is time-consuming and labor-intensive, it can really be said that it is rare and expensive. Coming to the edge of the Dongjiang River is a rare opportunity to taste the delicacies of this river loop!
The camelpaws are neatly stacked on a dish, and the bright red soup and turquoise side dishes surround it, and a slice is picked up and put in the mouthThe meat is fragrant and mellow, soft and tough, glutinous but not rotten, which shows the cooking skills!
Auspicious bull head square
CattleIn traditional Chinese culture, it is a symbol of diligence and kindness, with the auspicious meaning of abundant harvest and good weather, and in the farming culture of Hetao, cattle are also a pivotal roleAuspicious bull head squareIt is to select the essence of the cow's head, and then steam it before it can be cooked. The meat of the beef scalp is tough, glutinous and soft, and the soup is thick, salty and mellowIt is beautiful in shape and rich in nutrition, and it is a well-deserved Hetao delicacy.
On the edge of the Dongjiang River, a wonderful drama with Hetao cuisine as the protagonist is staged every day, and the thick menu is a long scroll of ingenuity of food culture. Under the guidance of the Hetao Food Culture Research Association, Dongjiangyuan Restaurant not only allows diners from all over the country to eatAuthentic Hetao cuisine, and let the Hetao people eat authenticSichuan, Shandong, Guangdong, Fujian, Hunan, Hui, Zhejiang, Jiangsu eight cuisinesRepresentative dish.
Local cuisine needs to be inherited, but also need to innovate, Hetao cuisine in the development and change, but also to learn from the local flavors, while maintaining the characteristics of the extraction of nutrients, to excavate and refine, to develop innovative varieties, so as to maintain vitality.
At present, the Hetao Food Culture Research Association will use Dongjiangyuan Restaurant as a restaurantHetao cuisine R&D base and Hetao cuisine promotion baseIt is committed to the inheritance, research and development and promotion of Hetao cuisine, so that diners can feel the strong cultural atmosphere and ingenuity while tasting the food.
Food is the character of a city
Through the unpretentious and exquisite cuisine of the Hetao
Meet the tolerant Bayannur people
"The Yellow River in the world is only rich"., 800 miles of river loop next to the Yellow River, the bay of blessed water, has been a rich land since ancient times. Farming culture, grassland culture, Yellow River culture, nomadic culture and Biansai cultureGathering, integration, inheritance, and accumulation here have formed the Bayannur people"Open, enterprising, heavy, generous, inclusive, honest".It also gave birth to a Hetao food culture with distinctive regional characteristics and ethnic integration characteristics, and vividly reproduced the natural endowment and humanistic character of the water and soil.
Dongjiangyuan Restaurant takes the diverse culture of the Hetao region and uses attractive food symbols as a traction to silently bring diners into this rich and fertile landYou can eat the sweet and delicious vegetables and fruits of the Hetao Plain, and you can taste the delicious cattle and sheep ...... on the Urad grasslandThe carefully prepared delicacies let diners understand the Hetao cuisine, fall in love with Bayannur, and fall in love with itSimple, bold and atmospheric Bayannur people.
Next, the Hetao Food Culture Research Association plans to further develop the dishes that have been passed down from generation to generation by the Hetao villagersRefine, standardize, and quantifyWe believe that with the footsteps of "Talent Hetao, World Sharing", the river drink culture will definitely bloom in the Chinese food culture.
Text: Zhang Qilin.
*: Gao Xiaolong.
*: Zhang Meng, Liu He
Anchor: Shi Le Liu Xinhe.
Editor: He Shiyu Proofreader: Chen Long.
Review: Tian Chang Supervisor: Zhang Chengyu.
Final review: Chang Shangqi.